Strawberry Macaroon Cake Squares

If you love coconut, this recipe is for you. Great for a picnic or outdoor barbeque, they’re chewy and rich with strawberry flavor.

photo1 134.jpg

Yields 24 bars

  • 1⁄3 c strawberry preserves

  • 6 T sugar

  • 3 c shredded unsweetened coconut

  • 1 7.4-oz can sweetened condensed coconut milk

  • 1 t vanilla

  • 1⁄3 c full-fat coconut milk

  • 4 egg whites (use 1⁄2 cup aquafaba for vegan)

  • 10-12 strawberries

  • Sparkling sugar

  • Pink or red food coloring (optional)

Preheat oven to 325 degrees. Line a 9x12” sheet pan with parchment and let excess overhang for ease of removal from the pan. Oil parchment with cooking spray.

Stand each strawberry on its stem end and slice vertically to get 30 perfect slices of more or less equal size. Set aside on paper towels to absorb some moisture.

Add the condensed coconut milk and vanilla to the coconut in a large bowl and mix well to combine. Place half of the mixture in a second bowl and add the strawberry jam. Stir to combine. If you want a bright pink color to the strawberry layer, add a few drops of food coloring. After the bake, the color difference will be very subtle. Add the 1⁄3 coconut milk to the bowl containing the white coconut mixture.

Using a stand mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until soft peaks form. Rain in the sugar slowly, and beat until glossy. Fold half of the meringue into each of the bowls containing coconut mixtures.

Spread strawberry coconut mixture into the bottom of the prepared pan, using a spatula to even it out. Transfer to the oven and bake strawberry layer for 10 minutes. Dollop the white coconut mixture on top and spread gently. Top with strawberry slices (6 rows of 5) and sprinkle with sparkling sugar. Bake for about 30 minutes, rotating the pan halfway through baking, until slightly puffed and pale golden. Cover with foil if you see it browning too much.

Remove from the oven. Let cool for 10 minutes. Using the overhanging parchment, lift from the pan and cool on a wire rack. Let cool completely before cutting into squares.

DessertCharlotte PlaMacaroon, Cake, Strawberry